- 400 g hake fillets
- 1 onion, finely chopped
- 2 T sunflower oil, plus extra for frying
- 1 garlic clove, crushed
- 2 T chives, chopped
- 400 g potatoes, peeled, cooked and mashed
- 100 g feta, crumbled
- Sea salt and freshly ground black pepper, to taste
- ½ cup flour, for dusting
- 2 free-range eggs, beaten
- 100 g breadcrumbs
- Lemon wedges, for serving
Place the fish in a suitably sized pan and add just enough water to cover the hake. Bring to a simmer, then remove from the heat and leave to cool in the liquid. Drain.
To make the fish cakes, separate the cooked hake into fairly large flakes, discarding any skin. Fry the onion in 2 T oil until soft and pale golden, then stir in the garlic and chives. Mix the onion with the fish, potatoes and feta in a separate bowl and season to taste.
Divide the mixture into 12 to 15 fish cakes. Dust the fish cakes in the flour, dip them into the beaten egg, and finally into the breadcrumbs. Chill for 30 minutes to firm up.
Fry the fish cakes in medium-hot shallow sunflower oil for 4 minutes a side, or until golden, crisp and heated through.
Serve with lemon wedges or home-style mayonnaise and steamed spinach or a mix of greens.